Afghani Chicken
Ingredients
For Green Paste
- 1/2 Cup Coriander leaves
- 2 Tbsp Mint leaves
- Ginger 1 inch
- Garlic 6 Big cloves
- Green chilies 3-4
- Cashews 12
- Red Onion 1 medium size
- Salt 1 Tsp
- Lemon juice 2 Tsp
For Chicken Marination
- 1 Cup | 200g Curd/Yogurt
- 200g Fresh Cream
- Prepared green paste
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp White (or black pepper )
- Kasuri methi, Crushed
- 1 Tsp Sugar (optional)
- 1 Tbsp Ghee/Oil
- 1/2 Tsp Salt
- Chicken 750g (big cuts, make slits on legs)
For Roasting
- 2 Tbsp Ghee(or butter)
FOR GRAVY
- 2 Tbsp Oil
- 2 Bay leaves
- 1 inch Cinnamon,4 Green Cardamom,5 Cloves,8 Black peppercorns
- Prepared curd cream mixture
- Grilled chicken pieces
- Salt to taste if required
- 1/4 Tsp Garam Masala
- Chopped Coriander leaves to garnish
Instructions
- Blend the Coriander, Mint leaves, Onion, Ginger Garlic, Green chilies, soaked Cashews with salt and lemon juice. Make a smooth paste.Soak the Cashews ahead in hot water for easier grinding
- Make the Chicken Marinade by mixing yogurt, cream, the green paste, spices, ghee, sugar and salt. Mix Well and reserve half of this marinade for later use.
- Add the Chicken pieces, i used legs and thighs. Make slits on the legs.
- Keep Marinated for atleast 30 Mins or 2 Hrs
- Fry the Chicken pieces on HIGH Heat till charred on both sides. Once the Water dries up Reduce the Heat to LOW
- Drain the fried Chicken on a cooling rack. Cooking them till 80-85% is enough as they will be cooked further in the gravy later.
- Saute whole spices and bay leaves in Oil in the same pan. Add the reserved marinade. Simmer till the gravy thickens.
- Add the chicken pieces once the gravy thickens. Add hot water and salt to taste if required. Cover cook for 10-15 Mins or till chicken is cooked completely.
- Add Garam masala, Garnish with chopped coriander leaves.
- Best Served with Naan/Roti/Paratha
Video
Notes
Use Large cuts of Chicken for best results. I used only Chicken legs and Thighs.